Jennifer's Tomato Pie Recipe: A Summer Southern Tradition Shared Among Friends by Terri Kendrick
I lived in Richmond, Virginia, for over 30 years and we take our tomatoes very seriously there. In fact, the area is famous for Hanover tomatoes known for their richer flavor because of the soil in the county of the same name. Thirteen years ago, a girlfriend shared her recipe for tomato pie, which another friend had shared with her, that used these juicy, crimson delicacies to their full advantage. I’ve been making these tomato pies every summer since. Now that I live in another state, I can’t use Hanover tomatoes anymore, but our plump local gems are (almost) as good!
All you need to make this tomato pie recipe is a pie crust, fresh garden tomatoes, onion, mayonnaise, cheese and fresh herbs. This southern tomato pie makes a great brunch, lunch or even dinner served with some fruit or maybe a side of bacon.
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Cuisine: American
Prep Time: 15 minutes
Cook Time: 27 to 28 minutes
Total Time: 43 minutes
Servings: 4 to 6
Ingredients
- 1 frozen deep dish pie crust
- 2 medium tomatoes, sliced thick
- 1 medium yellow onion, chopped
- 3/8 cup mayonnaise
- 1 1/2 cups shredded cheese
- 3 teaspoons fresh herbs, snipped or chopped
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Recipe Notes
- You can also use a refrigerated pie crust or make your own.
- Poke holes in your crust before blind-baking to keep it from ballooning up. Some people use beans or pie weights. Don’t worry if your crust is split or broken; the filling will hide the imperfections and it’ll taste just the same!
- Place tomato slices on paper towels and let them drain for a few minutes before adding them to the pie shell to keep the pie from getting too soggy.
- I always use whatever cheeses I have on hand, like mozzarella, Parmesan and cheddar, but definitely include at least one cheese that is on the sharper side.
- Same goes for herbs. I just snip whatever I have in the garden at the time, like rosemary or basil. Dried herbs are also fine but use a little less because they tend to be more potent than fresh.
- I usually fill any holes in the mayo/cheese spread with extra shredded cheese.
Here’s how to make it:
- Blind bake the frozen pie crust, using the methods above to keep it from puffing up in the pan, at 425 degrees F for 7 or 8 minutes. Mix the mayo with the shredded cheese. This mixture will be the consistency of pimento cheese.
- Spread the tomatoes on the bottom of the crust and then layer with the onions. Season with half of the herbs and salt and pepper. Spread the mayo/cheese mixture on top as well as you can. Fill in any holes with extra cheese if you want it to be good and cheesy.
- Sprinkle the top with the remainder of the herbs. Bake at 400 degrees F for 20 minutes or until brown (both crust and cheese).
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